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Sheet Pan Buffalo Chickpea Nachos

August 3, 2021
Imagine the best vegetarian nachos ever and you have these Sheet Pan Buffalo Chickpea Nachos! Homemade buffalo chickpeas are spicy and flavorful, served under a blanket of cheese and yummy, healthy toppings. A healthy vegetarian twist on classic nachos!

Sheet Pan Buffalo Chickpea Nachos

Vegetarians should not miss out on the deliciousness that nachos offer and my Sheet Pan Buffalo Chickpea Nachos are the perfect solution! Spicy buffalo-coated chickpeas make for a filling meat substitute while crunchy chips, toppings, and melty cheese turn this dish into the perfect healthy comfort food.

Sheet Pan Buffalo Chickpea Nachos

Raise your hand if you love nachos! I love making nachos at home. It is a filling snack, appetizer, or meal on game night. Nachos are a dish that can be easily tailored to your taste buds because all toppings are optional and interchangeable. 

Perhaps my favorite part of homemade nachos is using a sheet pan to make Sheet Pan Buffalo Chickpea Nachos, my current favorite recipe. All ingredients are easily layered on a rimmed sheet pan before baking to warm the ingredients and melt the cheese. It is the most simple recipe ever, and the flavors are explosive and complex. Sheet pan nachos are great for any home cook – beginner or advanced.

Sheet Pan Buffalo Chickpea Nachos

These nachos are also perfect for a party with both meat-eaters and vegetarians. The chickpeas are filling and have great texture, so the meat is not missed. Plus, I like to use all kinds of healthy toppings such as kale, red onion, tomatoes, and fresh jalapeno. You can eat crispy, cheesy nachos without all the guilt with these healthy Sheet Pan Buffalo Chickpea Nachos!

Sheet Pan Buffalo Chickpea Nachos

The Importance of Toppings on Sheet Pan Nachos

While the protein, chips, and cheese are the bulk of what makes nachos so spectacular, the toppings are often overlooked. Toppings on nachos are essential for freshness and additional crunch. To me, the crunch of the chips is not enough. I also want some crisp, fresh veggies to cut through all of the cheesy richness. 

As you may be able to tell, I love a wide variety of toppings on my nachos. My chosen toppings for these sheet pan nachos are kale, enchilada sauce, onions, garlic, buffalo chickpeas, tomatoes, jalapenos, and of course, cheese. You can add additional toppings such as plain Greek yogurt, sour cream, avocado, hot sauce, or anything else you like on nachos.

Sheet Pan Buffalo Chickpea Nachos

The freshness of the toppings contrasting with the meaty buffalo chickpeas and cheese is truly mouth-watering. Without fresh toppings, the nachos become too rich. This recipe makes a lot of nachos to share, so don’t skip on the fresh toppings!

Sheet Pan Buffalo Chickpea Nachos

Why I Love Using a Sheet Pan

Sheet pan nachos are a one-dish meal. You build your nachos right in the same pan you bake them in. Not only that, but you serve the sheet pan nachos in the same vessel, hot out of the oven. This makes both cooking and clean-up a breeze. 

A sheet pan creates a sharable experience for guests. It has tons of surface area for nachos, so you can fit a lot on the pan. It is long and wide so it is perfect for a party appetizer, as people can help themselves. Seriously, if you haven’t used a sheet pan for nachos before, now is the time!

Sheet Pan Buffalo Chickpea Nachos

Ingredients in Sheet Pan Buffalo Chickpea Nachos

  • bagged organic tortilla chips
  • 1 can green enchilada sauce
  • 1 tablespoon extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 red onion, chopped
  • 2 cups organic kale, de-stemmed + chopped
  • 1-2 cups grape tomatoes, halved
  • 1-2 jalapeños, finely diced
  • 2 cups shredded Mild cheddar cheese
    For the Buffalo Chickpeas:
  • 1 can chickpeas, drained + rinsed
  • pinch of sea salt + black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried parsley
  • 1/2 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes
  • 2 cups Buffalo sauce, store-bought or homemade
  • 1 tablespoon raw honey
    For the Toppings:
  • Low-fat Greek yogurt or sour cream
  • Guacamole or sliced avocados
  • Your favorite condiment sauce

Sheet Pan Buffalo Chickpea Nachos

How to Make Sheet Pan Buffalo Chickpea Nachos

Preheat your oven to 400 degrees Fahrenheit and prepare a sheet pan by lining it with parchment paper.

In a saucepan, heat 1 tablespoon of olive oil. Add the garlic and onions and sauté until translucent and fragrant, about 2-3 minutes. Remove them from the heat.

Sheet Pan Buffalo Chickpea Nachos

To make the Buffalo Chickpeas:

In a medium skillet over medium-high heat, add the butter and let it melt. Add in the chickpeas along with all seasonings and mix together until beans are fully coated. Pour in the buffalo sauce and honey and mix again until fully coated and let cook for 8-10 minutes or until sauce becomes thick and begins to bubble. Remove from heat and Set them aside.

Add the tortilla chips to the prepared sheet pan, spreading them out evenly. Then top with chopped kale, enchilada sauce, sautéed onions/garlic, buffalo chickpea mixture, shredded cheese, tomatoes, and jalapeños.

Bake the nachos for 15-20 minutes, until veggies and beans are tender and cheese has fully melted.

Top everything with Greek yogurt (or sour cream), your favorite condiment, and guacamole, if desired.

Bon Appetit!

Sheet Pan Buffalo Chickpea Nachos

More Recipes You Will Love!

If you love these Sheet Pan Buffalo Chickpea Nachos, you will also enjoy these recipes:

Sheet Pan Buffalo Chickpea Nachos

Sheet Pan Buffalo Chickpea Nachos

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Serves: 8 Servings
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Ingredients

NACHOS:

  • 1 (12 oz.) bag organic tortilla chips (I use Xochitl; Ensure that it's GF-friendly for option!)
  • 1 (10 oz.) can green enchilada sauce
  • 1 Tbsp Extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 red onion, chopped
  • 2 cups organic kale, de-stemmed + chopped
  • 1-2 cups grape tomatoes, halved
  • 1-2 jalapeños, finely diced
  • 2 cups shredded Mild cheddar cheese

BUFFALO CHICKPEA:

  • 1 Tbsp unsalted butter, for cooking
  • 1 (15 oz.) can chickpeas, drained + rinsed
  • pinch of sea salt + black pepper
  • 1/2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • 2 cups Buffalo sauce, store-bought or homemade (Ensure that sauce is GF-friendly if needed!)
  • 1 Tbsp raw honey (See Notes!)

TOPPINGS:

  • Low-fat Greek yogurt or sour cream
  • Guacamole or sliced Avocados
  • Your favorite condiment sauce

Instructions

TO MAKE NACHOS:

  • Preheat your oven to 400 degrees Fahrenheit and prepare a sheet pan by lining it with parchment paper.
  • In a saucepan, heat 1 Tbsp of olive oil and add the garlic and onions and sauté until translucent and fragrant, about 2-3 minutes. Remove from heat.

TO MAKE BUFFALO CHICKPEAS:

  • In a medium skillet over medium-high heat, add the butter and let it melt. Add in the chickpeas along with all seasonings and mix together until beans are fully coated. Pour in the buffalo sauce and honey and mix again until fully coated and let cook for 8-10 minutes or until sauce becomes thick and begins to bubble. Remove from heat and Set them aside.
  • Add the tortilla chips to the prepared sheet pan, spreading them out evenly, followed by: chopped kale, enchilada sauce, sautéed onions/garlic, buffalo chickpea mixture, shredded cheese, tomatoes, and jalapeños.
  • Bake for 15-20 minutes, until veggies and beans are tender and cheese has fully melted.
  • Top everything with Greek yogurt (or sour cream), your favorite condiment, and Guac, if desired.
  • Wallah!
  • Bon Appetit!

Tips & Tricks

  • STORAGE: Leftovers can be stored in an air-tight container for up to 3 days. Reheat in the oven when ready serve.
  • SWEETENER: You can always substitute raw honey with Agave or maple syrup if preferred.
 
 
 
 
 

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